Ingredients

• 2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 Tbsp. olive oil
• 2 medium onions, cut into wedges
• 1 package (10 oz.) mushrooms, quartered
• 2 large carrots, sliced
• 1 clove garlic, finely chopped
• 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
• 1/2 cup water

Instructions

1. Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
3. Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
4. Cost per recipe*: $14.76.
5. Cost per serving*: $1.85.
6. *Based on average retail prices at national supermarkets.